Pickles are actually a cucumber that has been pickled and is actually a fruit. Cucumbers rot in 10 days if refrigerated. To keep the cucumbers from rotting we actually preserve them in brine which is actually salty water to pickle. The reason why this preserves them is because of the lactic acid bacteria that is required to wipe out the bad bacteria that would want to harm us loses the battle due to fermentation to starve out the bad bacteria. Due to this acid is produced along with alcohols and CO2, and changes the acidity of the brine. The acidity can be measured on the pH scale or the concentration of hydrogen ions compared to distilled water these hydrogen ions are positively-charged.
